Changing the Way We Eat turns 5

Popular TEDx Manhattan event on March 7 will dig into farming, education and much more.

From doctors and nutritionists to farmers and artists, experts will meet to share ideas about the world's food systems. (Photo: TEDxManhattan)

By now you’re probably familiar with TED talks, 18-minute-ish lectures where experts and innovators share ideas. When independent organizations hold their own events with TED talks, they become known as TEDx events.

For the past five years, TEDx Manhattan has kept to the same theme: Changing the Way We Eat. The event brings together experts in the food and farming movement for a day of sharing ideas that can change the world's food systems.

This year’s event takes place on March 7, and you don’t have to be there to catch the talks as they happen. The TEDx Manhattan webcast will be live from 10:30 a.m. to 6:30 p.m. EST. You can watch on your own from home, or you can find or register a viewing party to watch with others.

Here’s the lineup of speakers and performers at the 2015 TEDx Manhattan event.

Joel Berg – New York City Coalition Against Hunger

Dana Cowin – Food & Wine

Alkemia Earth – DJ and plant-based nutritionist

Robert Graham, M.D. – Lenox Hill Hospital

Henry Hargreaves – Photographer and artist

Kendra Kimbirauskas – Friends of Family Farmers, SRAP

Nikiko Masumoto – Masumoto Family Farm

Michele Merkel – Food & Water Watch

Danny Meyer – Union Square Hospitality Group

Danielle Nierenberg – Food Tank

Ali Partovi – Angel Investor

Stephen Reily – Seed Capital Kentucky

Stefanie Sacks, R.D. – Culinary nutritionist, author

Anim Steel – Real Food Challenge

Shen Tong – FOOD-X

Marcel Van Ooyen – GrowNYC

Ietef “DJ Cavem Moetavation” Vita – Eco-HipHop

Green Bronx Machine – TEDxManhattan Award Winner

For links to the speakers' credentials and a list of topics that they will cover at this year's event, head to TEDx Manhattan's blog.

If you’ve never seen a TED talk, take a look this one from last year’s TEDx Manhattan by Megan Miller, founder of Bitty, a San Francisco-based food startup that uses high-protein cricket flour as the basis for a line of energy bars and gluten-free baked goods.